I don’t know where I got the recipe.
It’s been lying around for at least a year, maybe two. I think it either came from ReadyMade or Real Simple. But it purported to be The Finest Eggnog, and I had to give it a whirl. The kicker for me was the last bit of the recipe: Refrigerate for three weeks.
Three weeks?! Jeez, that better be some pretty damned good eggnog.
Well, December has snuck up and I nearly panicked when I noticed the recipe collecting virtual lint in my Palm pilot. I finally got out today and got the incredible amount of booze required, and the other things and got home and set to work in the lab—I mean—kitchen. Temporary kitchen, that is. (Fortunately, the eggnog does not require an oven, as do not any of the dishes that Lucy and I cook in our “temporary kitchen.”)
Mixing, mixing, separating eggs, mixing assorted dairies… mixing assorted boozes…
So I got it all together without any curdling (a great mystery to me, that curdling), and decanted it for it’s sleepy incubation period. But you know, I couldn’t resist it. I had to try it. And I did. And verily and forsooth, it is suh-lammmin’! And that’s after only 10 minutes!
By Christmas time, it’ll be good enough to slay. I mean “sleigh.”
Then we’ll see what makes Santa jolly…
Oh, you want the recipe? Here y’go…
The Finest Eggnog
- Separate 12 eggs in 2 cups of sugar
- Dissolve egg yolks until creamy
- Add 1/2 pint of light cream
- 1 quart of milk
- 1 fifth of bourbon
- 4 oz. Meyer’s Dark Jamaican rum
- 4-8 oz of cognac (use good cognac)
- A pinch of salt
- Refrigerate for 3 weeks.